Clarified Butter

What Is Clarified Butter (Sadeyağ)?

Sadeyağ is a clear, golden-colored pure milk fat obtained by gently simmering butter until its water and milk solids (protein, lactose) separate. “Ghee” in Indian cuisine is a type of clarified butter made using the same method.

Since the milk solids are removed, it keeps longer than butter and its smoke point rises notably; that's why it's suitable for high-heat frying and sautéing. It carries an intense, fragrant and full-bodied buttery aroma.

Nutritional Values of Clarified Butter

Clarified butter is almost entirely fat; it provides about 900 kcal of energy per 100 grams and has a high saturated fat ratio. Since water and milk solids are removed, it's a very calorie-dense fat, so using it in moderation is recommended.

How Should Clarified Butter Be Used?

Since clarified butter is high in calories and saturated fat, it's used in moderation within a balanced diet; it's preferred in dishes requiring high-heat cooking since it eliminates the burning problem of regular butter.

This information is general; clarified butter is a food, not a substitute for medical treatment.

How to Choose Clarified Butter?

Good clarified butter is clear, golden-colored, pleasantly scented, and has a plain composition (pure milk fat only). Cloudy, sour or burnt-smelling products with additives are not preferred.

• Should be clear and golden-colored
• Should smell pleasantly buttery, not sour
• Composition should be plain

How to Store Clarified Butter?

Clarified butter is stored in a sealed container, in a cool place away from light; since it contains no water, it keeps for a long time even at room temperature. In the refrigerator it solidifies and lasts even longer.

Using Clarified Butter in the Kitchen

Clarified butter is used most in rice dishes, börek, sautéed meat, frying and desserts; also in sautés requiring high heat. Thanks to its high smoke point, it gives a buttery aroma with lower risk of burning.

What Is the Difference Between Clarified Butter and Butter?

Butter contains water and milk solids; in clarified butter these are removed. That's why clarified butter keeps longer, withstands higher heat, and carries a more intense fat aroma.

Frequently Asked Questions

Why doesn't clarified butter burn?

The main cause of butter burning is the milk solids inside it; since these are removed in clarified butter, its smoke point rises and it's harder to burn at high heat.

Are clarified butter and ghee the same?

Both are butter with water and milk solids removed; ghee is generally a type of clarified butter simmered a bit longer, gaining a mildly nutty aroma.

Is clarified butter stored in the refrigerator?

It's not required; since it contains no water, it keeps for a long time at room temperature too. Still, a cool-dark place or the refrigerator preserves its aroma and freshness longer.